Lemon Ricotta Pancakes2013-04-09
- Servings : 3-4
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
This recipe is adapted from a great Bobby Flay recipe. I made it a bit healthier. They are so delicious!!
- 3/4 cup whole wheat white flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. ground nutmeg
- 1 c. ricotta cheese
- 2 eggs, organic-cage free
- 2/3 c. organic 2% milk
- 1 meyer lemon, zested and juiced
- 1/2 tsp. vanilla
- 2 T. 100% pure maple syrup
- safflower oil and butter, for griddle
Preheat a nonstick griddle. Sift together flour, baking powder, baking soda, salt and nutmeg in a small bowl.
Whisk together the cheese, eggs, milk, lemon juice and zest and syrup in a large bowl. Whisk the flour mixture into the wet ingredients until just combined.
Brush the hot griddle with oil and butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
Top with butter and 100% pure maple syrup or fruit and serve.